Best 2 Golden And Crimson Beet Salad With Oranges Fennel And Feta Recipes

**Golden and Crimson Beet Salad with Oranges, Fennel, and Feta: A Vibrant and Flavorful Symphony**

This visually stunning and tastefully delightful salad is a culinary masterpiece that tantalizes the senses with its vibrant colors and harmonious blend of flavors. The golden and crimson beets, roasted to perfection, lend a sweet and earthy foundation to the dish. Sliced oranges add a burst of citrusy brightness, while thinly shaved fennel imparts a subtle anise note. Crumbled feta cheese provides a creamy and tangy contrast, and toasted walnuts add a touch of crunch and richness. Drizzled with a tangy vinaigrette made from orange juice, olive oil, and red wine vinegar, this salad is a delightful balance of sweet, savory, and tangy flavors. The combination of textures, from the tender beets to the crisp fennel and crunchy walnuts, creates a symphony of sensations in every bite. This salad is not only a feast for the eyes but also a culinary delight that is sure to impress your taste buds. But that's not all! This article also features two additional beet salad recipes that offer unique味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚味覚味覚の感覚感覚感覚感覚感覚感覚感覚感覚感覚感覚感覚感覚感覚感覚感覚感覚感覚感覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚覚かくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかくかく

Check out the recipes below so you can choose the best recipe for yourself!

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

Fennel, Beet and Orange Salad With Cumin Vinaigrette image

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

Steps:

Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

BEET AND FENNEL SALAD WITH GOAT CHEESE

Beet and Fennel Salad with Goat Cheese image

Delicious doesn't have to be hard with this simple salad from Gaby Dalkin of What's Gaby Cooking.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

2 red beets
2 golden beets
2 cups mache (lamb's lettuce)
½ cup crumbled goat cheese
1 avocado - peeled, pitted, and cut into thin strips or wedges
½ fennel bulb, trimmed and thinly shaved
2 tablespoons basil vinaigrette
Pepitas for garnish
Reynolds Wrap® Aluminum Foil

Steps:

Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 8.9 g, Cholesterol 6.9 mg, Fat 6.9 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 144.8 mg, Sugar 4.3 g

Tips:

Choose fresh, firm beets with smooth, unblemished skin. Avoid beets that are soft or have visible bruises or cuts.
To roast the beets, preheat the oven to 400°F (200°C) and toss the beets with olive oil, salt, and pepper. Roast for 45-60 minutes, or until tender when pierced with a fork.
To make the dressing, whisk together the olive oil, vinegar, orange juice, honey, Dijon mustard, salt, and pepper. Taste and adjust seasonings as necessary.
To assemble the salad, combine the roasted beets, oranges, fennel, feta cheese, and walnuts in a large bowl. Drizzle with the dressing and toss to coat.
Serve the salad immediately or chill for later. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This golden and crimson beet salad is a delicious and healthy side dish that is perfect for any occasion. The roasted beets are sweet and earthy, the oranges are bright and citrusy, the fennel is aromatic and slightly bitter, and the feta cheese is salty and tangy. The walnuts add a nice crunch and the dressing brings all the flavors together. This salad is sure to please everyone at your table.